Saturday, October 10, 2015

Chicken and Dumplings (Vegan)

This is comfort food at it's finest. I've made this recipe at least 3 times in the last month. My daughter loved these dumplings, she said they had flavor and most are just doughy. I just loved the thickness and savory flavors of this dish. I saw this recipe over at Brand New Vegan and made a few twists using the ingredients I had on hand.
  • 1 package Beyond Meat, Chicken-Free Strips, cut into bite sized pieces
  • 1 onion, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 3 garlic clove, minced
  • 8 baby potatoes, diced (about 2-3 cups)
  • 8 ounces baby bella mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian Seasoning
  • 4 cups Better Than Bouillon vegetable broth
  • 1 bay leaf
  • 1 teaspoon apple cider vinegar
  • 1-1/2 cups all-purpose flour
  • 1/2 cup corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoon dried parsley
  • 1-1/2 cups almond milk, unsweetened

Saute onion and garlic in a couple tablespoons water until softened.

Add carrot, celery, and potatoes and cook until softened.

Add mushrooms and spices and cook until softened.

Add chicken-less strips, broth, bay leaf and vinegar and bring to a boil.

Mix flour, cornmeal, baking powder, parsley, and salt. Stir in almond milk until a batter is formed.

Slowly drop in spoonfuls of batter, as many dumplings as you want.

Cover pot and simmer 15 minutes or until dumplings are done.


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